Lasagna: Place 3 kitchen towels on work surface. Bring 6 quarts water to boil in large heavy pan over high heat. Add 1 1/2 tablespoons salt and pasta and cook until tender, 4 to 5 minutes. Remove pasta and drain well on towels.

Line 2 baking sheets with aluminum foil and coat with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch-thick slices. Brush both sides of each slice with olive oil and arrange on baking sheets. Roast 1 sheet at a time at 500 degrees 10 minutes. Turn slices and roast 10 minutes more. Remove and cool.